RU2342039C1 - Production method of purpose-made canned product "green borsch" (versions) - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: cans are made by boiling, shelling and chopping of hen's eggs with grinding machine, cutting, sauting in melted butter and chopping of carrots and parsley root with grinding machine, cutting, parboiling and chopping of potatoes with grinding machine, parboiling and chopping of beet roots with grinding machine, freezing and grinding of spring onions and greens, freezing and chopping of sorrel and spinach, chopping of goose meat with grinding machine, boiling of beans till the mass is doubled, smashing of boiled beans with grinding machine, sauting of wheat flour in melted butter, mixing of the above-mentioned components with sour cream, meat and bone broth, sugar, salt, citric acid, and CO₂-extracts from biomass of the certain type of micromycete, black pepper and laurel leaf, packing of the mixture into aluminum tubes, sealing and sterilisation.

EFFECT: new cans for space feeding have enhanced digestibility comparing with the similar dish.

41 cl

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of obtaining a culinary dish "Green Borsch", which includes preparing the recipe components, stewing and rubbing sorrel and spinach, cutting and sautéing carrots, parsley and green onions in cooking oil, cooking, peeling and cutting chicken eggs and beets, cooking and chopping goose, boiling beans, cutting potatoes and herbs, sautéing wheat flour in cooking oil, bringing the broth to a boil, laying potatoes, carrots, parsley and green onions in it, cooking until done, adding 5-10 minutes to approx Cooking sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, salt, black pepper and bay leaves, adding goose and chicken eggs, dressing with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. Collection of recipes dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.77).

The technical result of the group of inventions is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping onions and greens, freezing and chopping sorrel and spinach, chopping on a top e goose, cooked to a twofold increase in mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black bitter pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium coloratum micromycete black pepper, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in mass and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium gracile micromycete, black pepper pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in weight and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium irregulare micromycete, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium ultimum micromycete, black bitter pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium insidiosum micromycete, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Saprolegnia parasitica micromycete biomass, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.3 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 1 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella bainieri micromycete biomass, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass of Mortierella exigua black pepper micromycete and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella minutissima micromycete biomass, pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in weight and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella verticillata micromycete biomass and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella hygrophila micromycete biomass, and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete black pepper Mortierella polycephala and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling until double the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella sepedonioides micromycete biomass, and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella lignicola pepper micromycete biomass and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella alliaceae micromycete biomass and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in weight and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox billet, goose, boiling until double the mass and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella pusilla, pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete black pepper Mortierella globulifera and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth until you reach target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling until double the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to double the mass and grinding into bean tops, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in weight and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella zychae micromycete biomass and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in mass and chopping beans in a top, sautéing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella marburgensis, and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella beljakova and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella sarnyensis micromycete biomass, and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella nigrescens micromycete biomass, and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella gemmifera micromyceta biomass, and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in mass and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella black peppermint micromycete biomass and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in mass and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double increase in weight and chopping beans in a top, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose meat, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping on an ox a cup of goose, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and ground in a spinning top. Prepared carrots and parsley root are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared beets are blanched and ground in a spinning top. Prepared chives and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared sorrel and spinach are subjected to freezing, preferably slow, and are cutted. Prepared goose meat is ground on a spinning top, Prepared beans are boiled until the mass is doubled and ground on a top. Prepared wheat flour is sautéed in melted gauze, The listed components are mixed with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of one of the biomass of black pepper and bay leaf prescribed by the invention. The resulting mixture is Packed in aluminum tubes with the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate takes in the second calendar half year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the methods provided for by the process variants, 5.3 · 10 ⁴ and for the control product 4.3 · 10 ⁴ respectively.

Thus, the proposed group of inventions allows you to get new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, grinding goose beef on top, cooking until doubled asses and grinding on bean tops, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium catenulatum micromycete biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping goose beef on a top, cooking until doubled asses and grinding on bean tops, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium coloratum micromycete biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method of producing a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, grinding goose beef on top, cooking until doubled asses and grinding on bean tops, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium gracile micromycete biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of producing a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, grinding goose beef on top, cooking until doubled asses and grinding on bean tops, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium irregulare micromycete biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, grinding goose beef on top, cooking until doubled assy and grinding on a bean top, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium ultimum micromycete biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of producing a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, grinding goose beef on top, cooking until doubled asses and grinding on bean tops, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium insidiosum micromycete biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method of producing a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping goose beef on a top, cooking until doubled asses and grinding on bean tops, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Saprolegnia parasitica micromycete biomass, bitter black pepper and bay leaves, packing obtained in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, grinding goose beef on top, cooking until doubled assy and grinding on a bean top, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping goose beef on a top, cooking until doubled asses and grinding on bean tops, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method of producing a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping goose beef on a top, cooking to double aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping goose beef on a top, cooking to double aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method of producing a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone, broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping goose beef on a top, cooking to double aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping goose beef on a top, cooking to double aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of obtaining a canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following flow rate of components, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of producing a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of producing a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of obtaining a canned product for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of producing a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of obtaining a canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of obtaining a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method of obtaining a canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, goose chopping on top, boiling until doubled aces and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 156.25 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization.